Prepare the Noodles: Soak the wide rice noodles in warm water for about 10-15 minutes, or until they are pliable. Drain well and set aside.
Prepare the Ingredients: Cut the Chinese broccoli into bite-sized pieces. Mince the garlic and set aside. Crack the eggs into a small bowl and lightly beat them.
Cook the Egg: Heat a wok or large skillet over medium-high heat. Add a tablespoon of oil and swirl to coat. Pour in the beaten eggs and cook, scrambling until just set. Remove the eggs from the wok and set aside.
Stir-fry the Vegetables: Add another tablespoon of oil to the wok. Add the minced garlic and stir-fry until fragrant, about 30 seconds. Add the Chinese broccoli and stir-fry until it starts to soften, about 2-3 minutes.
Add Noodles and Sauce: Add the soaked and drained rice noodles to the wok. Pour in the soy sauce, dark soy sauce, and sugar. Stir-fry everything together, ensuring the noodles are coated well with the sauce. Cook for about 3-5 minutes, until the noodles are heated through and slightly caramelized.
Combine and Serve: Add the cooked egg back into the wok. Toss everything together until well combined. Serve the Pad See Ew hot, garnished with crushed peanuts and a wedge of lime, if desired.
Excellent! This Pad See Ew is as good as what you get in a Thai restaurant. The instructions were straightforward, and the result was fantastic. A new family favorite.
The recipe was not very clear on the quantity of ingredients. I ended up with too much sauce and the noodles were a bit soggy.
It was okay. I followed the recipe exactly, but the noodles weren't as flavorful as I expected. Maybe I needed more sauce?
Easy and tasty! I'm a beginner cook, and this was surprisingly simple to make. My family loved it. The crushed peanuts and lime garnish really made a difference.
It was a decent Pad See Ew. The flavors were good, but I found the noodles a little too oily. I might try using less oil next time.
